Louise Daily has always loved food, cooking and amazing produce. She fell into cooking in her early twenties after deciding she’d rather be creating the food than serving it.
Louise spent the majority of the last ten years in Melbourne where she landed her first kitchen job at Anada, Jesse & Ness Gerner’s restaurant on Gertrude St.
In 2016, Louise did a stint in Adelaide working across Jock Zonfrillo’s businesses which heightened her passion for foraging and cooking with wild, native, lesser known ingredients. It was from here that she began working at Oakridge with Matt & Jo as their Sous Chef. The creative freedom working with the Oakridge team allowed Louise to experiment with gardening, charcuterie, baking and cheese making, all of which became invaluable experience.
These days, you can find Louise working at Future Food System, the “self sustaining, zero waste, productive house” in Melbourne that works to promote ways of changing the way we cook and live to reimagine the home as an eco-system. The creative, often spontaneous and constantly evolving nature of the job allows Louise to cook seasonally and ethically with the best quality produce.
When Louise isn’t cooking, you can find her picking coastal greens and seaweed by the ocean or mushrooms and wild apples up in the hills.